Update & Some Hummus you should make

Its been a long while since I have posted. Sorry , life happens.  In an effort to make sure I stay strong and committed to my new lifestyle I decided I would make time to post again. I have made some amazing food the last few months and definitely need to share.  So today I give you Curried Cauliflower hummus. Its no chick Pea hummus but its definitely a close second and satisfies any urges I may have for the real stuff. A little bit of work here , but I find things that are the most work leave you with the most satisfaction. Photo isnt of the best quality. Next time I will bust out the real camera.

Curried Cauliflower Hummus
Makes 1 ½ – 2 cups (depending on the size of your cauliflower)
1 head organic white cauliflower
3 tablespoons extra virgin olive oil
2 tablespoons minced fresh ginger
1 tablespoon curry powder
1 teaspoon coriander
Salt & pepper to taste
3 tablespoons tahini (sesame seed butter/paste)
3 tablespoons fresh lemon juice
Preparation
Preheat the oven to 450 degrees F.
Clean the head of cauliflower by removing the leaves on the bottom and cutting off the stem. Chop the cauliflower into florets and place them into a large mixing bowl. Add the olive oil and fresh ginger and toss to combine. Sprinkle the oil coated cauliflower with curry powder, coriander, salt and pepper and toss gently until the florets are fully coated.
Transfer the seasoned cauliflower to a baking sheet and roast in the center of the warmed oven for 20 – 30 minutes. Flip the florets halfway through and roast until they are nicely browned.
When the cauliflower is done, transfer it to a food processor fitted with the s-blade. Add the tahini, fresh lemon juice and a touch more salt and pepper (if desired) and process until smooth.